Main menu

Empanadas de Espinaca (Spinach Empanadas)

You’ve heard all your friends talk about how much they love empanadas, specially beef empanadas, but you are missing out because you are vegetarian. Well, these here empanadas use a savory spinach filling that is a very close second to the savory beef filling. Unless you want dessert, then you can skip both the beef and spinach and just make an apple empanada. Either way, you win.

INGREDIENTS FOR SPINACH FILLING

3/4 lb. spinach leaves, destemmed

1 yellow onion, peeled and diced

2 cloves garlic, peeled and minced

2 tablespoons canola oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup pine nuts

6 tablespoons shredded parmesan

INGREDIENTS FOR DOUGH

3 cups flour

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter at room temperature

2 egg yolks

2 tablespoons white wine vinegar

1 cup cold water

1/2 cup flour for rolling the dough

INGREDIENTS FOR GLAZE

1 egg and an additional egg yolk

1 tablespoon cold water

In addition to the ingredients above, you’ll need a skillet and spoon to sauté the filling, a bowl for the filling, a bowl to mix the dough, a working surface to roll the dough, and a baking sheet lined with parchment paper to bake the empanadas.

PREPARING THE FILLING

Preheat oven to 375°F

Prepare sofrito by sautéing onions and garlic in a skillet with oil over medium to high heat

Season with salt and pepper, and sauté until onions are translucent

Mix in spinach, stir, and continue to sauté until the spinach is wilted and reduced